Sweet and Spicy Pecans

Yesterday I posted a recipe for Peppermint Chocolate Cookies to make for yourself or give as holiday presents to friends, family and coworkers. Here is another excellent treat that fits perfect in cute cellophane gift bags wrapped with some nice ribbon. They are also much less time consuming than decorating sugar cookies with icing.

One Year Ago Today Sweet Potato Taquitos, Pineapple Crema & Guacamole

Pecans tossed with brown sugar, curry powder, cayenne and sea salt for the perfect combination of sweet, spicy and salty. A snack no one can refuse and everyone will eat too much of.

Sweet & Spicy Pecans
1/4 cup vegan butter, melted
3 cups raw pecans
3 tbl organic light brown sugar
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
2 tsp curry powder
1 tsp cayenne

Preheat the oven to 300.
Combine the melted butter with pecans and all of the spices. Toss to combine and arrange in a single layer on a baking sheet.
Bake for 30 minutes, tossing every 10 minutes to prevent the edges from browning.

Chocolate Peppermint Cookies

This year I decided to make treats for friends and family to give as gifts for Christmas. With all the crazy diets, allergies and snack preferences, I had to try and come up with at least one item for everyone. These cookies are for the chocolate lover in your life. The person who thinks the only way to make chocolate better, is to cover it with more chocolate.

One Year Ago Today Black Cherry Coffee Cake


Crisp chocolate and peppermint wafers each dipped into more chocolate and sprinkled with crushed candy canes. A box of these would be the perfect gift for any winter holiday.

Chocolate Peppermint Cookies
50 small cookies
1 1/2 cups all-purpose flour, plus more for rolling
3/4 cup cocoa powder
1 1/4 organic cane sugar
1/4 tsp sea salt
1/4 tsp baking soda
3/4 cup plus 2 tbl earth balance butter, cold and cubed
3 tbl almond milk
1 tsp vanilla extract
1/2 tsp peppermint extract
1 lb semi sweet chocolate chips
8oz 58% chocolate chunks
2 tbl coconut or canola oil
crushed candy canes or peppermint candies

In a food processor combine the flour, cocoa, sugar, salt and baking soda. Pulse to combine. Add the butter and pulse into small pea sized pieces. Add the milk, vanilla and peppermint extract and pulse until the dough forms large clumps. Dump out onto the counter and knead into a ball. Flatten into a disc, wrap and chill for 2 hours in the fridge or 1 in the freezer.
Preheat the oven to 350. Line a baking sheet with parchment and grease with cooking spray.
Roll out the dough into a thin layer and cut into circles or any shape you would like. Bake for 8 minutes or until slightly underdone. The wafers will crisp up as they cool.

Melt the chocolate chips, chunks and oil together and either dunk each cookie in the chocolate or place the cookies on a cooling rack sitting in a baking sheet and pour the chocolate over the top. Sprinkle the tops with crushed candy canes.

Vegan Eggnog

These days there are more and more companies making vegan nog, something I never imagined would be sold in a traditional grocery stores 10 years ago. While the premade types will satisfy your craving just fine, I find that they lack a pretty important component that is a must for any nog; viscosity. Coconut milk adds just enough fat and body to this drink without adding a strong coconut taste. I chose oat milk as my main flavor base because of its slightly thick and sweet taste. For a gluten free option, I would recommend vanilla almond milk.

Creamy coconut and oat spiced vegan nog with hints of nutmeg, cloves and a touch of sea salt.

Vegan Eggnog
6 cups
1-15oz can coconut milk
3-4 tbl organic light brown sugar
2 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
pinch of cloves
pinch of sea salt
4 cups vanilla oat milk

In a blender combine the coconut milk, brown sugar, nutmeg, cinnamon, allspice, cloves and sea salt and blend.
Add the oat milk and chill completely. Stir before serving.

Gingerbread French Toast with Pomegranates, Pecans & Orange Cream

'Tis the season for all things gingerbread, right? Why not venture outside the world of cookies and quickbreads and delve into french toast simply spiced to taste just like the traditional taste you are craving. Serve this for breakfast, or even better, breakfast for dinner!

Seasonal spiced french toast with hints of molasses, ginger, cinnamon and allspice. Served with orange scented yogurt, toasted pecans and tart pomegranate seeds. The ultimate in holiday breakfasts!

One Year Ago Today Marcona Almond Bark with Blood Orange & Sea Salt

Two Years Ago Today Sloppy Sliders with Curry Green Bean Fries

Gingerbread French Toast
serves 2
1 1/2 cup almond milk
1/4 cup soft silken tofu
3 tbl organic light brown sugar
1 tbl cinnamon
1 tbl molasses
2 tsp ginger
1 tsp nutmeg
1 tsp vanilla extract
1/2 tsp allspice
1/8 tsp ground cloves
1 baguette, 1/2" diagonal slices
2 tbl coconut or canola oil
1/2 cup roughly chopped, toasted pecans
1/4 cup pomegranate seeds
organic powdered sugar, to dust

In a blender, combine the milk, tofu, brown sugar, cinnamon, molasses, ginger, nutmeg, vanilla, allspice and cloves. Blend until smooth. Soak bread in this mixture for 5-10 minutes.
Saute in oil until golden brown on both sides, 10 minutes total.
Garnish with orange cream, pecans, pomegranate seeds and powdered sugar.

Orange Cream
4 oz soy or coconut yogurt
1 tbl orange zest
2 tsp maple syrup

Combine all of the ingredients.